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Crispy Ghost Meringue Cookies with Chocolate Chip Eyes

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Light, airy, and crisp meringue cookies shaped like ghosts and decorated with chocolate chip eyes. These naturally gluten-free treats are perfect for Halloween or any time you want a simple, sweet snack.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cream of tartar (optional)
  • Semi-sweet chocolate chips (for eyes)

Instructions

  1. Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a clean, dry glass or metal bowl, add egg whites and cream of tartar (if using). Whip on medium speed until foamy (1-2 minutes).
  3. With the mixer running, gradually add sugar, one tablespoon at a time. Increase speed to high and continue adding sugar until incorporated (3-4 minutes).
  4. Whip on high speed for another 2-3 minutes until the mixture is glossy, thick, and holds stiff peaks. Add vanilla extract and mix for 30 seconds.
  5. Transfer meringue to a piping bag fitted with a large round tip. Pipe ghost shapes onto baking sheets, spacing them 2 inches apart.
  6. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, until dry to the touch and still white.
  7. Turn off the oven and leave meringues inside with the door slightly ajar for at least 1 hour to cool completely.
  8. Once cool, gently press two chocolate chips into the top of each ghost to create eyes.

Notes

Ensure all equipment is completely clean and dry, especially free of grease or egg yolk, to ensure proper whipping. Humidity can affect crispness, so store in an airtight container. If cookies soften, re-crisp in a 200°F oven for 10 minutes.

Nutrition

Keywords: Halloween cookies, meringue recipe, ghost cookies, gluten-free dessert, easy baking, chocolate chip eyes, party snacks

Find it online: https://lindabake.com/crispy-ghost-meringue-cookies-best-halloween-treat/